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Heat the olive oil in a large pot over medium heat. Add the cubed chicken breast and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Simmer the Soup:
Add the cauliflower florets, chicken broth, and almond milk to the pot. Stir in the dried thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the cauliflower is tender.
Blend the Soup (Optional):
For a creamy texture, use an immersion blender to blend the soup directly in the pot until smooth, or transfer the soup in batches to a regular blender. If you prefer a chunkier soup, blend only half of the mixture.
Combine and Heat Through:
Return the cooked chicken to the pot and stir to combine. Let the soup heat through for 5-7 minutes. Adjust seasoning with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or a light salad on the side.
Serving and Storage Tips:
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